Step One

Combine chickpeas and lemon juice.  Add 2 TB olive oil, stir in the garlic.  Let the mixture marinate for at least 15 minutes. 

Step Two

Heat 1 TB olive oil in a medium saucepan.  Add cumin seeds, 1 Tsp turmeric, 1 Tsp paprika and stir until fragrant – 2-3 minutes.  Add 2 cups of water, quinoa and salt.  Bring to a boil and then reduce heat to medium-low.  Cover and simmer until all water is absorbed – about 15 minutes.

Step Three

Stir in the ground cumin, the remaining turmeric, and paprika to the quinoa.  Add the roasted red pepper, green onions and parsley, (reserving about 2 TB for garnish), and the chickpea mixture. Season to taste with salt and pepper. In a large bowl, toss the baby spinach with the remaining TB of olive oil and sprinkle with salt and pepper. Make a well in the middle of the spinach and add the quinoa mixture. Garnish with green onions and cilantro.

Did you know that Quinoa (Keen-wah), revered by the Incas as the “mother grain” it is actually a seed from the Goosefoot plant? Although an important ingredient in Peru for centuries, it’s been sold in the U.S. only since the mid 1980s. Its mild nutty flavor is a great background for strong bold flavors – like those in this recipe.

The method we use to add flavor to the quinoa in this recipe – sautéing spices in oil before adding the quinoa can be used to amp up the flavor when preparing any grain like rice or farro.

Ameztoi Rubentis Txakolina
Basque Country, Spain
About $20

Txakolina (chah-kul-leena) is not a wine name that rolls off your tongue, but neither are the names of the grapes that make this lightly effervescent delicious rosé – Hondarribi Beltza and Hondarribi Zuri. You don’t have to pronounce all these tongue-twisters to enjoy the light red fruit, watermelon and strawberry flavors that match the toasty flavors of  cumin, smoked paprika and garlic notes in this week’s quinoa dish.